Grouse and Partridge

Grouse was on the menu at Langar during the last two weeks of August and the first two weeks of September, (sorry you may have missed it.) Those who were persuaded to try it served simply, roast, then the breast taken off the bone, were delighted and will no doubt order it again next year. This reminds me of the first French chef I employed circa 1990 when I brought him the first locally shot partridge he threw it in the bin saying it was 'vermin' ! I battled on and after a few years, customers became familiar with this delicious game bird.
The first shoot this season at Belvoir will bring us partridge on the menu next week, then it is on the menu until after Christmas. We serve it off the bone, not too pink and not too gamey. Can't better plain roast with bread sauce and bacon.
All the 7 chefs in the kitchen are local English boys, all home trained making the youngest and best team Langar has ever had. Customers give them great praise and only occasionally complain about the service. Now the students have gone back to university we are advertising for a 'hands on head waiter-assistant restaurant manager'
We have enjoyed a truely lovely Indian Summer these past two weeks. Don't mention Christmas. Oh dear! I have just remembered I am on the bar tonight. Will choose some photos later. Imogen

Did you recognise Langar in The Sunday Times colour supplement? And again in September Tatler and Vogue ? Pictures taken by Paul Smith when he chose Langar for the winter fashion shoot. Goodness that was fun. Here are our versions taken at the time. Thank you Paul!

Take a look at http://www.paulsmith.com/ and his blog. It's brilliant, up to date and there you will find even better pictures of Langar.

Autumn already! What happened to those summer days? Sorry I skipped the August blog.

Thanks to our lovely customers and our exceptional team of young chefs in the kitchen, we have been so so busy. Students and school children kept the service going in the dining room while staff took holidays. I expect it is against the law to employ 14 year olds but if they enjoy it and do well, I shall carry on encouraging the young. What were you doing when you were 14?

We have been working on our autumn-winter menus and Christmas party menus. Partridge, pheasant, venison, more pigeon of course, goose, turkey, beef and pork. Stocking up on Bordeaux, ordering Christmas crackers and jolly awful Xmas paper napkins.

Christmas time is filling up so get in touch quickly if you would like to come then otherwise we hope you will book in for a winter break, party or any excuse to escape and celebrate.

Pascal is now going to show me how to get to read your comments. Hope there are some!